TS 1962 
■ S65 
Copy 1 



BUTCHERS' 

MANUAL. 






"^ iSSSS^S^^SS^^SS^s^I^SS^S^S^^S^^ 



THE 



Butcliers' Maiuial. 



('nniaiiuivj Pnirlirul Brrcipfs fur MuLiu^j 

:S(n/.saf/(' and Pirpar'nuj and Curimf 

(ill kind. ^ of Meats. 



B\ JOHND. SMITH, 

■-^-^^ Mcpherson, KANs 

ix^^7 :2f»-fx.xo:e3s ^i.oo. 



^^ ^ 



TiTK DeM()(JJ{.\T JJOOK 1>!U\T. 1S!K) 



^^^^^7 189a ^^ 



'^'NGJO^ 



/' 



'"/ 







[ Entered accord illy to Act of (>)n;y;ress, in the yoai IS'.t i, l»y 
JolinD. Smith, in the office of the Librarian of (Jon^'i-ess. at 
W,i shiny ton.] 



■ft/ 




INTRODUCTORY. 

Ill issuing tliis Manual to the trade 
it may be well to state that the re- 
ceipts lierein contained, have been 
carefully worked out and tested, and 
can be relied upon as being accurate 
and practical. The writer has been 
engaged in butchering, handling and 
curing meats for twenty years, and the 
receipts here given are the very best 
used by him in his daily work. Such 
being the case, he trusts that this hand- 
book will be of assistance to the pro- 
fession, the farmer, and to all who 
may has^e occasion to refer to it. 

John D. Smith. 

McPherson, Kan., February 1S9(). 



Sausages. 



butchers" 3IANI al 



BOLOGXA. 

(3IADE OUT OF FKKSII MEAT.) 
NO. 1. 

13ologii;i we oiake of fresli beef, from the neck or 
clieek meat. This meat has to be trimmed well be- 
fore clioppiiio. V>"heu this meat is trimmed we will 
chop it until it is half fine enon.£?li and put tlie spices 
in it : then we have to chop it very fine before stnOing-. 
^V]len tliis meat is line enongh we will put it in a 
sar.siii^e stuiTer and stuff it in beef middling or beef 
small casings; these casings have to be tied at one 
end before stulling. While you stuff the.!;e casings 
sou must have a fork on hand, so as to stick them if 
there is any air left in them. Tliese bolognas liave 
to be stuffed very tight. When they are stuffed we 
will tie the other end; then hang them up jind let 
them hang an hour or two, so ;is to dry a little on the 

outside. When they are dry we will hang tliem in 
the smoke house and put a slow tire under them, an<l 

; if they commence to color you must make the fire a 

'little stronger; and always leave the door open an 
inch, so that they won't get black. When they aie 

I smoked vre will cook them in hot watei-, but the water 
must not boil. WHiile they are cooking you must stir 
I , them up well, so they will come on top. When they 

' are floating you must take them out quickly. When 
they are cooked you will hang them up in a cool, dry 

I place. 



BL'TCIIEKS 3IA7 VAL. 



NO. 2. 

These are tl.e ingredients for so many pounds (>t' 
meat: To 25 pounds of meat it will take 4 ounces of 
salt, 4 ounces of fine saltpetre, 3 ounces of pepper, 2 
oinices of coriander seed, 12 ounces of potato flour, 
fi'om 8 to 4 pounds of water, 1 ] pounds of fat p(u-k. 
To oO pounds of meat: 8 ounces of salt, 6 ounces of 
pepper, 4 [.ounces coriander seed, 8 ounces tine salt- 
petre, ] \ pounds of potato flour, 6 to 8 pounds water. 
2", pounds of fat pork. To 75 pounds of meat: 12 
ounces of saltpetre. 14 ounces salt, 9 ounces pepper, 
7 (umces coriander seed, 1^ pounds of potato flour, 10^ 
to 12 pounds of water, 21] pounds fat pork. To 100 
pounds of n;ieat: 1] pounds of saltpetre. 1| pounds of j 
salt, 10 ounces of coriander seed. 2] pcMinds of potato 
flour, 15 to 16 pounds of water, o pounds of fat pork. 
Always piit the pork in when the meat is chopped 
about line enough, for the poik doesn't have to be 
(•hopped as fine as the other meat. You can use most 
any kind of meat for bologna. 

BOLOGXA. ' 

(3IADK OUT OF SALT MEAT.) 
NO. 1. 

If you want to pickle meat for bologna, one-half 
of beef and one-fourth of hearis.it wants to be cut up 
in small })ieces. Tl en we take to 25 pounds of this ^ 
kind of meat: 5 ounces of fine saltpetre, .] pound salt. 
You must put the meat and saltpeter and salt in a 



BUT C HE KS MANUAL. 



clean tub and mix it up well, and when it is mixed 
set the tub with the meat in a cool place. You must 
leave this meat in salt for one week; then if you want 
to use this meat take it and put it in fresli water for 
half an hour; then take it and put upon the table, so 
that the water will run off the meat. We will chop 
it and stuff them, and use same casing, and smoke 
and cook them the same as the other boloi?na. 

NO. 2. 

These are the ingredients for so many pounds of 
meat: To 25 pounds of meat: 8 ounces of peppei*. 
2 ounces of coriander seed, f of a pound of potato 
(lour, 4 to 5 pounds of water, 1 ', pounds of fat pork. 
To 50 pounds of meat: 6 ounces of pepper, 5 ounces 
of coriander seed, 1} pounds of potato Hour. 5 to H 
ponndsof water, 2 pounds of fat pork. To 75 pounds 
of meat: 9 ounces of pepper, 7 ounces of coriander 
seed, 1| pounds potato tlour, 10 to 12 pounds water. 
2 [ pounds of fat pork. To 100 pounds of meat: 1 
pound of pepper. 8 ounces coriander seed. 2} pounds 
of potato rtour, 14 to 15 pounds of water, 8 pounds of 
fat pork. Always put the pork in when the meat is 
chopped almost tine enough, for the pork doesn't have 
to be cliopped as tine as the other meat. • You can 
use most-anv kind of meat for bologna. 



8 BUTCH ICRS' 3IANUAL. 



FRAMKFORT, 

on WIENEIl SAUSAGE, 3IADE OUT OF FKESII MEAT. 

NO. 1. 

To make Wiener sausage we takeSj parts beef — 
11 parts of lean pork and 2 parts of fat pork. Tlii? 
meat lias to be trimmed well. When this meat n 
trimmed we chop it real line, and wiiiie you are cliop- 
ping it put the spice.^in it. When tliis meat is chop- 
ped we put it in astulTer and stuif it in Ensj^lish sheep 
casings When they are stuffed we link them off from 
4 to 5 inches between our fingers, and the ends have 
to be twisted tight. When they are stulTed you will 
hang tliem up, and let them hang from one to two 
hours, so that they will dry on the outside. Smoki 
them the snme as bologna, but it doesn't tiike (luitc 
so long. When they are smoked put them in li.t 
water for three minutes, so that they will get nice 
and plump. 

NO. 2. 

These are the ingredients for fresh meat: Ti) 2-)| 
pounds of fresh meat: 2 ounces of saltpetre. 4 ouiiceJ 
of salt, 8 ounces of pepper, 1 nutmeg, o ounces potatoi 
Hour, 2 to 3 pounds of water. To oO pounds of meat;' 
o ounces of saltpetre, 9 ounces salt, ounces pepper 
2 nutmegs, 10 ounces potato tlour, 4 to *> pounds oA 
water. To 75 pounds of meat: 11 ounces saltpetre) 
14 ounces salt, 9 ounces pepper, 4 nutmegs, 1 poumJ 
potato flour. 10 to 12 pounds water. To 100 pouudA 
meat: 1 pound of saltpetre, 1 ', pounds of salt, o nut 
megs, 2 pounds potato flour, 14 to 15 pounds water 
It is always better if you have half veal for this kind 
of sausage. 



liUTClIEllS BIAXIAL. 



FR.LYKFORT, 

OK WIKXKK SAl'SAGE. MADE (HT OF SAI/1" MEAT. 

XO. 1. 

If you want to make 2o pounds of Wiener sausage, 
of pickled meat, take one-half beef, one-hulf lean 
pork, and two parts fat pork. You must cut this 
meat in small pieces; it has to lay in salt one week be- 
fore using. If you want to use this meat take it and 
lay it in fresh water half an hour; then take it and 
lay it on a table, so the water can drip oft" the meat. 
We will chop the meat, stuff it (using the same kind 
of casings), link them off the same way and smoke 
them the same way as the other kind of Wiener sau- 
sage. We will pickle this meat the same way that 
we do bologna meat. 

XO. '1. 

These are tlie ingredients for salted meat: To 2.') 

pounds of this meat: 3 ounces of pepper, 1 nutmeg. 

.] pound potato flour. 3 to 4 pounds of water. To 

')() pounds meat: 6 ounces of pepper, 2 nutmegs, 1', 

pounds of potato flour, 5 to B pounds of water. To 

|) 7-3 pounds of meat: 9 ounces of pepper, 4 nutmegs. 

1.] pounds potato flour. 7 to 8 pounds of water. To 

I 100 pounds meat: 14 ounces of pepper, 5 nutmegs. '1 

^ pounds potato flour, 10 to 12 pounds of water. 



10 r.UTCI Kills' MANUAL 



HEAD CHEESE. 

NO. 1. 

AVe make head cheese out of the hog'"s head, ears 
and tongue, and the riiid of the Y)nrk. All this meat 
has to be cured before using. We make pickle of 100 
]>ounds of water, 25 pounds salt, 1 pound saltpetre. 
You must take a clean barrel to put tlie saltpetre 
and salt and water in. and stir it up well, so that the 
salt and saltpetre will dissolve. When you have this 
l)ickle made, put your meat in it and leave it for one 
week. When this meat is cured 3011 must cook 41ie 
meat, so that it v>ill not fall to pieces. When it is 
cook(<il yon must take the meat off th-e bones nicel> : 
then we cut it in long, small [)iece^, and the rind has 
to be chopped very fine; then we will take it all and 
put it in a tub. and mix the seasonings in with thf 
meat. When it is mixed we stuff it will) our hands 
in beef bmtg casings, or hog's stomach. WHien they 
are stuffed we will tie them and cook them in hot* 
water, but the water must not boil, and you must 
always have a fork to stick them if there is any air 
in them. It takes for small sausage one-half houi\ 
and large ones one honr. When they are cooked wt 
lay them on a table, pivt a board on them and press 
the sausage down with a heavy weight; the pressing 
always takes from 10 to 12 hours. For this kind o\ 
sausage we always take one-half hog's heads, one- 
f(mrth hearts, one-fourth tongues, and one-half hog"^; 
rinds. 



IJUTCIIERS' 3IAXrAL. 11 

NO. 2. 

Tliese cire the ingiedients for cooked meat: To 
25 pounds of meat: 1 nutmeg. 8.1 ounces of pepper. 1 
oiince of allspice. To 50 pounds of meat: 2 nutmegs, 
7 ounces of pepper, 8 ounces allspice. To 75 pounds 
of meat: 8 nutmegs, 11 ounces of pepper, 4 ounces of. 
of allspice. To 100 pounds meat: 5 nutmegs. 1 pound 
of pepper. (3 ounces allspice. We always mix a little 
^varm ^valel■ with it. so that it will not uet stiif.' 



LIVER S.irs.K^E. 

NO. 1. 

Liver sausage is made out of hogs' heads, with 
the ears left out. and lights and liver. ]5efore we can 
use this meat it w;',nts to be soaked over night, to get 
the blood out: tlien we will cook it well done. We 
will take the meat off the bones and chop it very tine, 
and mix the spices in with it. AVhen it is chopped 
we stuff it in hog bung casing or in ])eef small casiiig. 
These have to be tied at one end and care taken not 
to stuff' them too tight. Wiien the l)eef casing is 
stuffed, draw both ends together and tie them. AVe 
cook them the same as head cheese: it always takes 
one and a luilf hours to cook them. When they are 
cooked put them in cold water, so that they will get 
stiff. If they are- stiff enough we will hang them }u 
a c<H^l place. If you want to smoke them, smoke in a 
cool smoke, and smoke head cheese t!ie same wav. 



I 



1-2 lU'TCIIERs' 3IANUAL. 

XO. '2. 

These are tlie iiigredieiits for liver sausage meat : 
To 23 pounds of meat: 4 oinices of salt. 8 ounces of 
pepper. 2 or 3 onions. To 50 pounds meat: 8^ ounces 
salt, (i ounces pepper. 8 to o onions. To To pf)unds 
(if meat: 18 ounces ot sidt. 9 ounces of pepper. 5 on- 
ions. * To 1(H> pounds of meat: 1] pounds of salt, 1 
l)ound of pepper. (> to 7 onions. Notice to chop the 
liver one-half tine before you put any of the cooked 
meat in with it. 

POA'A' S.irs.Ur'h\ 

so. 1. 

We make pork sausage o'.it of three-fourths lean 
]»ork to one-fourth of fat p;)rk. When this meat is 
chopped line we put in tiie si)ices. and when this is 
chopped line we stuff it in hog small casings. This 
sausage must not be sturt'ed too tigiit. Link them 
not quite one linger long and t*vist the ends tight. 
The. meat we use for this sausage has to be kept very 
fresh and clean. If vou want to smoke them, smoke 
same as liver sausage. 

NO. 2. 

These are the ingredients for pork sausage: To 
2~) i)Ounds of meat: 8.] ounces salt. 2\ ounces pepper. 
1 ', ounces sage. To oO pounds of meat: 7 oimces of 
salt. •') ounces i)epper. 2\ ounces sage. ']"o 7-1 pounds 
meat: 12 ounces' salt. 7.] ounces of pepper. 8.1 ounces 
of sage. To 10(1 pounds of meat: 1 pound (d' salt. 
]2 ounces pep]»er. o ounces sage. I'se very little 
water for this kind of sausage. 



/ 



BrTCHEKS 3IANUAL. 18 



BLOOD SAUSAGE. 

We make blood sausage out of one-fourth tripe, 
one-fourth cheek meat hog's head, one-fourth pork 
rind, one-fourth fat pork. The cheek meat has to l)e 
pickled before using. When all this meat is cooked, 
take the rind and tripe and chop it very fine; the 
cheek meat cut in long, small pieces; the fat pork we 
cut in small square pieces. When the meat is cliop- 
ped and cut we mix in the spice and blood. We stuff 
this kind of sausage in beef bung casing or hog stom- 
ach. Just stutf these three-fourths full, so tliat they 
will not co<ik open; we cook them the same as head 
cheese; you must stick them once and a while, so as 
to let the air out. C;)ok them from tliirty to sixty 
minutes; if you want to know when they are done, 
stick them with a fork, and if the clear fat runs out 
of them they are done. Press them and smoke them 
the same as head cheese. 

These are the ingredients for blood sausage: To 
25 pounds of meat: V, ounces salt. 3 ounces peppei-. 
l.V ounces of marjoram. 1.] gallons of blood. To oo 
pounds of meat: S^, ounces salt. 6 ounces pepper, 2^ 
ounces marjoram. 3 gallons blood. To To pounds of 
meat: 13 ounces Sr.it. 9 ounces pepper. 3.] ounces of 
marjoram. 4.1 gallons blood. To 100 pounds of meat: 
1 pound salt, 14 ounces pepper, o ounces marjoram. <> 
gallons blood. Tatch the blood in a can and stir it 
for 15 minutes; then strain it through a fine sieve. 
You can use beef or calf or hog blood. 



14 BUTCiiEns" 3IA:^;uAL. 

TOXG UK SAUSAGE. 

Tongue sausage we make out of oue-lialf tripe, 
oiie-iovirth hog rind, and one-fourth pickled tongue. 
Wlien this meat is eooked we chop the tripe very fine, 
aud tiie tongue we slice in long slices. When the 
meat is chopped we put it iu a tub; then we mix the 
tongue, blood and spices in. When this is mixed we 
stnif it in leef bung casing or hog stomach. We cook, 
pi't^ss and smoke tliem the same as tiie other kin I of 
blood sausage. 

PJlfJSSEI) CORX BEEF. 

NO. 1. 

If \(.u \\ai:l lo u:ake vjressed coru beef, the meat 
lias to lie cured before using. Take the leg meat and 
neck meat of the beef. Ihen we make a {tickle from 
SO pounds of water. 20 pounds salt. 1 ', pounds saltpe- 
tre; then X'le mix this up well, so lliat the saltpeti-e 
and salt will dissolve. Wlien this pickle is made we 
])ut the meat in; the meat has to J)e pressed down in 
the pickU\ so that it won't come on toj). J^eave the 
meat in pickle ten days before using. When you ccok 
tliis meat, cook it so that it will not fall to pieces. 
When it is cooked we cut it up in long, small pieces. 
])Ut it in a tub. and mix the spices in; then stulf it in 
l)eef bui'g casing (u- in o-inch lii;e)i sacks: these liave 
to be tied well when they are stuffed. Stuff thfiu 
real tight, then cook them for fifteen minutes: then 
iness the same as head cheese. 



JJUTCIIEUS MAXITAL. 1 .") 



^•o. 2. 

These are the ingredients for corn beef: To lo 
ixmnds of meat: -2 ounces pepper, 1 nutmeg. To 2o 
pounds of uieat: 8 ounces of pepper, 1.] nutmegs. To 
50 ponnds of meat: G ounces pepper, 3 nutmegs. To 
To pounds of nieiit: onuces of pepper. \. nutmegs. 
To 100 pounds of meat: 12 onnces pepper, o nutmegs. 
Tliis meat will not need any salt, for it is pickled. 

SUMMER, 

on CEIlVii:LAT SAUSAdE, 
NO. 1. 

Summer sausage we make out of one-fourth beef, 
one-fourth lean pork, and two parts fat pork; this 
meat has to be trimmed well. Theu chop the beef 
three-fourths fine; then put both kinds of pork in it 
and chop it one-half fine; then put the spices in; you 
must not put any water in; theu mix it for fifteen or 
twenty minutes, until it gels like dough; then stuff it 
in hog bung casing or in beef middle casing. Thest 
have to be stuffed real tight; there must not be auy 
air in them; then hang them in a cool place for four 
or six weeks, so you can see the meat through the 
casing; theu smoke them in cold smoke; this takes 
from four to six days; theu iiang them in any dark 
place, so no flies can get to them. If these sausages 
should get moldy on the outside, take a wooleu rag. 
will) a little lard, and wipe them until tiiey get uice 
and bright; then hang them back in their place. 



10 



liUTCHEHS 3IAiSUAL. 



NO. 2. 

These are the ingredients for summer sausage: 
To 25 pounds of meat: 5 ounces saltpetre, 4.] ounces 
salt, o ounces pepper, 2 ounces coriander seed. To 
5(1 pounds of meat: 10 ounces saltpetre. 9 ounces of 
salt, 6 ounces pepper, 4 ounces coriander seed. To 
75 pounds of meat: 14 ounces saltpetre, 134 ounces 
salt, 12 ounces pepper. (> ounces coriander seed. To 
100 pounds of meat: l*, pounds saltpetre. 1\ pounds 
salt, 1 pound pepper, 8 ounces coriander seed, if you 
make this sausage according to the receipt it will 
keep from one to two years. 



r.rTCIIEIJS BIAXIAL. 




18 nrTcii::Ks' 3ianual. 



HAM IS. 

NO. 1. 

This is the receipt for curing hams without su.ua r: 
I'se a clean barrel with fOo pounds water. 30 pounds 
salt. 1.] pounds saltpetre; then mix it up well to dis- 
solve the salt and saltpetre. We will lay the luims in 
a clean barrel and pour the pickle on them until tliey 
are covered, and put a weight on them to keep them 
under the brine. You will have t') change tlie brine 
in summer, but not in winter. If you want to know 
when your brine is strong enough, throw a potato..jn 
it; if it comes up quickly, ii is strong enougli; if not. 
juit in more salt. 

NO. 2. 
This tells you how long to leave small or big liams 
in pickle: Hams that weigh from lo to 1« pounds, 
leave them in brine five weeks; hams that weigh 2(i 
to 22 pounds, leave them in brine for six weeks and a 
half; hams that weigli from 2o to 28 pounds, leave 
them in brine seven weeks and a half; hams that 
weigh 30 to 35 pounds, leave them in brine eight and 
and a half weeks; iiams that weigh 40 to 4o pounds, 
leave them in brine nine and a half weeks. Whei! 
these l^ams are cured, lay them in water one day and 
)iight; then wash them in warm water, string them 
and hang them up in the smoke house and let them 
drip one day. Then start a slow smoke under them: 
doift let them get too hot; it takes from three to four 
days to smoke them. When they are smoked we 



butchers' ^lANl'AL. ]5I 



take a clotli and wipe them until they get nice and 
bright. If yon want to keep liams over snmmer, you 
must hang them in a dark, airy room, so the flies 
cannot get to them; or. yon can put them in saeks. 
hut >ou must wrap tliem in brown paper before yon 
sack tiiem: or. yon can put tlie hams in a tight box 
and cover them witli oats or bran: tliat is the best 
way to keej) meat from 11i<'S. 

Sl'G.iR CURED J I. IMS. 

NO. 1 . 

This is the receipt for curing hams with sugar: 
Take a barrel and put in lOo pounds of water and 8n 
pou]ids (d' salt, - pounds of saltpetre. <> pounds of 
i)n>vvn sugar; stir it till it dissolves; this is enough 
biine for one barrel of hams. The hams should a'- 
ways be covered with biine. 

NO. 2. 

This tells you how long to leave hams in brine: 
Hams tiiat weigh fiom 15 to ] (5 pounds. leave in brine 
six weeks: hams that weigh 20 to 'I'l i)ounds. le^ve i^> 
brine seven weeks; hams tiiat weigh 2o to 28 ponn<Is. 
leave in briiu^ eight weeks: hams that weigh 80 to o5 
poinids. leave in brine nine weeks; hams that weigli 
to to 4o pounds, leave in brine ten weeks. Wash 
and smoke them to keep, same as other hams. There 
is no use to cure a bruised or bone-broken ham unless 
vou can cut out the bruise. 



* 
20 15UTC;IIEi:s" 3IANrAL. 

SHOl'LDEBS. 

NO. 1. 

This is the receipt tor curing" shoulders without 
sugar: Take ti barrel and put in lOo pounds of wa- 
ter, 28 pounds of salt. 1 '. pounds of saltpetre and stir 
it till it dissolves. Then lay the shoulders in a bariel 
and pour the brine in; put a weight on to hold them 
in tiie brine. When your brine is made, drop ;i po- 
tato in it, if it comes to the top quickly, it is strong 
enough, if not, put iji more salt. 

NO. 2. 
This tells you how long to keej) the shoulders'in 
b)-ine: A shoulder 4.] inches thick, leave in brine 
four weeks; a sluMilder o.] inches thick, leave m brine 
live weeks; a shoulder {S\ inches thick, leave in brine 
six weeks; a shoulder 8 inches thick, leave in brine 
eight weeks. Wash and smoke to keep the same as 
hams. There is no use to cure a bruised shoulder, 
for it will not keep. 

S['(rAR CVRED SEOrLDEnS. 

xo. 1. 

This is the receipt for sugar cured shoulders: 
Take a barrel and put 105 pounds of water in it, 8-') 
pounds of salt, 2 pounds of saltpetre. (> pounds of 
brown sugar; stir it till it dissolves; then lay the 
shoulders in a barrel and pour brine on them; put a 
weight on them to keep them in the brine. 



nUTCITERS 3tANLTAL. 



'21 



NO. 2. 

This tells you liovv long to keep the shoulders in 
hriiie: A shoulder 4.] inches thick, leave in brine 
live weeks; a slioulder o.] inches thick, six weeks; a 
shoulder i)\ inches tiiick. seven weeks; a shoulder 8 
inche/i thi(*k eight and a half weeks. Xo use to cure 
a slioiildei- tliat is bi-uised, it will not keep. 




lU J CUE lis 3IAM'AL 



km AND DKIIl) li^:EF. 



BBEAKFAST BACOX. 

xo. 1. 

Tliis is the i)r()cess for curing JJrt'akt'ust I>:icoii: 
Take a clean birrel. put in lOo pounds of water. I-JO 
pounds of salt, 1] pound of saltpetre, o pounds of 
brown sugar; stir it till it <liss(dves; tlien lay the ba- 
con in a birrel and put the brine in; always keep it 
covered vvith brine. When it is cured, lay it in water 
fifteen hours, then wash it in warm water. Smoke and 
keep it same as hams. 

NO. ±. 

This tells you how long to leave the bacon in brine: 
Hacon 2 inciies thick, leave in brine four weeks; ba- 
con 4 inclies thick, live weeks; bacon •") inches thick. 
si.v weeks. This is the best way to cure bacon. 

DRY SALT SIDES. 

N(>^ 1. 

This is tlie process for curing Side Meat: When 
the meat is trimmed you lay it in a cool i)lace and 
cover it with salt and rub it well. You have to re- 
salt this meat every two or three weeks. 

NO. 2. 

This tells you how long to leave it in salt: Sides 
4 inches thick, leave in salt five weeks; sides 6 inches 
thick, seven weeks; sides 8 inches thick, ten weeks: 
sides 10 inches thick, twelve weeks. When this meat 
is cured, wash it, smoke it and keep it same as you 
do hams. 



r.UTCIII<:KS 31 AXl^K L. 



DRIED BEEF. 

NO. 1. 

This is the process for curing Dried IJeef: The 
nicest meat for dried feef is the slioulder or the 
round. You take a barrel and yxit 80 pounds of wa- 
ter in it, 2o pounds of salt, 1.] pound of saltpetre and 
T) pounds of sugar; stir it till it dissolves. When the 
brine is made, you lay the beef in a clean l)arrel and 
])our the brine on the meat. It should always b.e 
covered witli brine. * 

NO. 2. . 

This tells you how long to leave the beef in brine: 
l^ieces 4 inches thick, leave in brine four weeks: <> 
inciies thick, live weeks; 8 inches thick, six weeks. 
Wash and smoke it and keep it same as hams. This 
is the best waV of curing beef. 



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